I’m from South Louisiana and I like spicy food. Cliche, I know, but I don’t just like spicy food…I like painfully spicy food. No, I don’t have a death wish and I’m not a masochist, but spicy foods provide me with an adrenaline-pumping shot to my entire being that makes me feel alive and happy. I always know I’m at the right heat level when my glasses fog up. My dining mates find it funny to watch when this occurs, but it’s hard for me to see them laughing at me through my completely fogged up glasses or hear them laughing over the sound of my pounding heart, so I don’t mind.
My favorite food is Mexican, and Mexican food also happens to be one of the most vegan-friendly foods (when you replace or remove the cheese, sour cream, butter, lard, and meat, of course). With Mexican, you can easily add avocados and/or use a cheese or sour cream substitute to give any dish a creamy taste, as I did with this recipe. You also can add some type of umami flavor to replace the flavor that animal meat would add such as mushrooms, soy sauce, vegan steak sauce, and vegan Worcestershire sauce (regular Worcestershire is normally made with anchovies).
I discovered a love for cooking after I stopped following recipes. So, no recipe, and I can’t really tell you how much of each thing I put in it. It’s more fun and liberating that way. You don’t even have to keep reading at this point. Just go in the kitchen, saute vegetables of your choice, and then put it in a tortilla with toppings of your choice. Easy.
My no-recipe recipe:
Please note first, I like my vegetables cooked very, very, extremely well and caramelized for fajitas. This is a personal preference and not recommended, but does explain the very dark color of my fajita “meat”.
How I made it:
Added coconut oil and olive oil to a cast-iron pan. I ended up adding more of both oils as it cooked, but don’t get crazy like me because I added more than necessary on accident.
Sauteed onions and chopped peppers (Used multi-colored bell pepper pieces, jalapeno pepper, habanero pepper, anaheim pepper, and canned chipotle peppers in adobo sauce). I didn’t discard any of the seeds of the peppers except for the anaheim pepper because it’s not a spicy pepper so I didn’t see the point.
Added spices including cumin, garlic powder, paprika, ancho chile powder, salt, and pepper.
After this cooked down and began to caramelize, I pushed it to one side of the pan, and then used the now free side to saute sliced portbella mushrooms in vegan Worcestershire, soy, and steak sauce. You can and probably should just do this in another pan, but I didn’t so I’d have less dishes to wash. Again, personal preference. I also added the same spices to the mushrooms for no apparent reason.
Heated up a tortilla on my gas stove burner. Heated up canned black beans.
Made guacamole by mixing one avocado with the juice of one lime (I really like lime. Do not add this much lime.) Added generous salt and chopped red onions.
Finally, I placed all the finished products on the tortilla and wrapped one side like a burrito for easy eating. (Added a bit of vegan sour cream and Tabasco’s Chipotle Hot Sauce on top before wrapping.)